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Pistachio Cream

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A luxurious, velvety pistachio cream made with real nuts, naturally sweetened, and perfect for elevating desserts or enjoying by the spoonful.

Ingredients

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  • 2 cups raw, unsalted shelled pistachios
  • 3–4 tablespoons neutral oil (like avocado or grapeseed)
  • 2–3 tablespoons maple syrup or honey
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon pure vanilla extract (optional)
  • 2–3 tablespoons water or plant milk

Instructions

  1. Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and toast for 8–10 minutes. Let cool slightly.
  2. Transfer pistachios to a high-speed blender or food processor.
  3. Blend in stages, starting low and increasing speed. Scrape down sides often. Continue blending until a smooth paste forms (5–10 minutes).
  4. Add oil, sweetener, salt, and vanilla extract. Blend again until fully incorporated and smooth.
  5. Add water or plant milk, 1 tablespoon at a time, to reach desired creamy texture.
  6. Taste and adjust sweetness or salt as needed.
  7. Let the cream rest for 30 minutes to thicken. Transfer to a glass jar and refrigerate.

Notes

Blend in short pulses to prevent overheating. Resting the cream allows flavors to meld and texture to set.

Nutrition

Find it online: https://www.adorarecipes.com/pistachio-cream/